This Cottage Cheese Alfredo allows you to enjoy creamy alfredo without the guilt! It’s rich, flavorful, and packed with protein for a lighter twist on the classic. This quick and easy recipe is perfect for any day of the week!
Don’t miss my other guilt-free pasta recipe: Skinny Fettuccine Alfredo.
before you get started / kelley’s tips
- Fresh Parmesan is Key: Use freshly grated parmesan for the best flavor and texture. Pre-grated cheese is coated with anti-caking agents that prevent it from melting as smoothly.
- Season Carefully: Season the sauce with salt and pepper gradually, as parmesan and cottage cheese are already salty.
- Use Fresh Parsley: Chopped parsley adds a nice pop of freshness and color—don’t skip it!
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ingredients for alfredo
- Fettuccine: The classic pasta choice for Alfredo, but you can swap it with linguine or spaghetti if you prefer.
- Garlic: Fresh garlic gives the sauce its bold, aromatic flavor—don’t skimp on it!
- Cottage Cheese: The secret to a creamy, protein-packed Alfredo sauce—blend it for a smooth and creamy texture.
- Chicken Broth: Adds flavor, protein and helps thin the sauce to the perfect consistency.
- Parmesan Cheese: Freshly grated parmesan melts into the sauce for that signature cheesy flavor.
- Parsley: A sprinkle of fresh parsley, just before serving, adds a pop of color and a hint of fresh flavor.
how to make cottage cheese alfredo
- Boil and drain pasta: Boil fettuccine in salted water according to package directions. Drain and set aside.
- Blend cottage cheese and broth: Add cottage cheese and chicken broth to a blender or food processor. Blend for 30-60 seconds or until smooth and lump free, set aside.
- Saute garlic: Heat olive oil in a large skillet over medium high heat. Add in garlic and cook for 1-2 minutes or until golden brown.
- Cook the sauce: Pour the cottage cheese sauce into the skillet and cook for 2-3 minutes, stirring often to heat the sauce through.
- Add parmesan: Once hot and thickened, remove from the heat and stir in parmesan cheese.
- Add pasta and season: Add the cooked pasta and toss to coat the pasta in the sauce. Season with salt and pepper to taste and garnish with fresh parsley and enjoy!
serving suggestions
20 minutes- 20 minutes
- 20 minutes
- 30 minutes
- 30 minutes
frequently asked questions
Can I use a different type of pasta?
Yes! While fettuccine is traditional, linguine, spaghetti, or even penne will work just as well.
How do I thin the sauce if it’s too thick?
Add a splash of pasta water, chicken broth, or milk to thin it to your desired consistency.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of liquid if needed to thin the sauce.
more pasta recipes
- Pasta Carbonara
- Lemon Asparagus Pasta
- Boursin Broccoli Pasta
- Chicken Pot Pie Pasta
- Walnut Pesto Pasta
Cottage Cheese Alfredo
Ingredients
- 8 ounces fettuccini
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups cottage cheese
- 1/2 cup chicken broth
- 1/2 cup parmesan cheese, grated
- salt and pepper
- parsley, chopped
Instructions
- Boil fettuccini in salted water according to package directions. Drain and set aside.
- Add cottage cheese and chicken broth to a blender or food processor.Blend for 30-60 seconds or until smooth and lump free, set aside.
- Heat olive oil in a large skillet over medium high heat.Add in garlic and cook for 1-2 minutes or until golden brown.
- Pour the cottage cheese sauce in the skillet and cook for 2-3 minutes stirring often to heat the sauce through.
- Once hot and thickened remove from the heat and stir in parmesan cheese.
- Add the cooked pasta and toss to coat the pasta in the sauce.Season with salt and pepper to taste and garnish with fresh parsley and enjoy!
Nutrition Information
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